• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Mexican Pot Roast

  • 6servings

Add to MenuAdd to Calendar

Source: www.cookingindex.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Beef chuck - to

  2. 3 pounds

  3. 1 Beer Marinade - seeNote

  4. 3 tablespoons 45ml Pork lard or vegetable oil

  5. 2 tablespoons 30ml Onions - cut thick slices (medium)

  6. 4 Garlic cloves - finely mashed

  7. 3 Tomatoes - peeled, seeded, (medium)

  8. 1 teaspoon 5ml Sea salt

  9. 1 teaspoon 5ml Freshly-ground black pepper

  10. 2 Bay leaves

  11. 3 cups 711ml Dark beer

  12. 3 cups 711ml Water

  13. 4 cups 440g / 15oz Carrots - peeled, and (large)

  14. Cut into chunks 4 Potatoes - peeled, and (medium)

  15. Cut into chunks

Instructions Jump to Ingredients ↑

  1. * Note: See the "Beer Marinade" recipe which is included in this collection.

  2. Trim the beef chuck and place in a container just large enough to hold it. Pour the Beer Marinade over and refrigerate several hours or overnight.

  3. Preheat the oven to 350 degrees.

  4. Lift the meat from the marinade and pat dry. Reserve the marinade. Over a medium-high heat, in a heavy Dutch oven, heat the lard. Brown the steak on both sides. Add the onions and cook for 3 minutes. Add the garlic, cook for 2 minutes and then add tomatoes, salt, pepper, bay leaves, beer, water, and the reserved marinade. Cover and bake about 45 minutes. Add the carrots and potatoes. Cover and cook an additional 45 minutes or until the meat is very tender.

  5. This recipe yields 6 servings.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback